Magnificent 1st prize RISOTTO Recipe

Magnificent 1st prize RISOTTO Recipe
Rice
Ingredients: 5 cups chicken stock 1 pinch saffron threads (could do without, but adds colour and flavour) 5 tablespoons butter 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 1/2 cups risotto rice (could also use short grain sticky rice) 1 cup parmesan cheese salt and black pepper Directions: VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK) 5-6 servings 1 Bring stock to a boil, then reduce to a low simmer. 2 Ladle a little stock into a small bowl; add the saffron threads and let infuse. 3 Melt 4 tablespoons of butter in a large sauce pan until foaming. 4 Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute. 5 Cook only until softened, not brown. 6 Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste. 7 Stir over low heat until liquid has beed absorbed. 8 Keep adding stock, letting the rice absorb the liquid before adding more. 9 STIR CONSTANTLY 10 After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy. 11 Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted. 12 Season to taste. 13 Transfer to serving plates and serve hot. 14 Sprinkle remaining parmesan cheese.

Rice